Udon & Tofu Stirfry
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 383.7
- Total Fat: 22.2 g
- Cholesterol: 0.5 mg
- Sodium: 1,290.0 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 4.8 g
- Protein: 18.7 g
View full nutritional breakdown of Udon & Tofu Stirfry calories by ingredient
Introduction
Delicious and high protein stir fry, you won't even remember it's not meat! Delicious and high protein stir fry, you won't even remember it's not meat!Number of Servings: 3
Ingredients
-
1/2 package firm tofu, diced into small cubes
3 TBS hoisin sauce
1 tsp soy sauce
1 1/2 TBS Veri Veri Teriyaki sauce
1/2 TBS Huy Fong chili paste
4 oz udon
2 1/2 cup broccoli florets
1/2 can bamboo shoots
3 TBS Spectrum Asian Stir Fry oil
Tips
make sure the skillet is well oiled when stir frying the tofu or it will stick and crumble on you, you'll be left with tofu mush... and no one wants that.
Directions
MARINATE for at least 8 hours or overnight:
1/2 package firm tofu, diced into small cubes
3 TBS hoisin sauce
1 tsp soy sauce
1 1/2 TBS Veri Veri Teriyaki sauce
1/2 TBS Huy Fong chili paste
Steam broccoli in water on stove until done. Meanwhile, boil water for the udon and cook according to directions on package. One the broccoli is done, set aside in a bowl.
Oil the same skillet used for the broccoli, liberally, heat to medium/medium high and add the bamboo shoots and tofu. Turn the tofu very few times, but enough to ensure all sides have been well seared.
Once the udon is done, strain and oil just enough to prevent sticking. Once the tofu is done, add the broccoli and udon back and mix together. Reduce hes to medium/medium low and let the mixture reheat for two minutes. Serve Hot.
Serving Size: makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user JBEE233.
1/2 package firm tofu, diced into small cubes
3 TBS hoisin sauce
1 tsp soy sauce
1 1/2 TBS Veri Veri Teriyaki sauce
1/2 TBS Huy Fong chili paste
Steam broccoli in water on stove until done. Meanwhile, boil water for the udon and cook according to directions on package. One the broccoli is done, set aside in a bowl.
Oil the same skillet used for the broccoli, liberally, heat to medium/medium high and add the bamboo shoots and tofu. Turn the tofu very few times, but enough to ensure all sides have been well seared.
Once the udon is done, strain and oil just enough to prevent sticking. Once the tofu is done, add the broccoli and udon back and mix together. Reduce hes to medium/medium low and let the mixture reheat for two minutes. Serve Hot.
Serving Size: makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user JBEE233.